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Zest Salt Lemon Chicken Rice Bake
Ingredients
- 5 bone-in chicken thighs, skin on
- 1 cup jasmine rice, rinsed
- 1 1/2 cups gluten-free chicken stock
- 1 small brown onion, finely diced
- 2 garlic cloves, crushed
- 1 lemon, zested then sliced
- 1 cup frozen peas
- 1 tablespoon olive oil
- 2 teaspoons Chooki's Zest Chicken Salt
- 1/4 cup flat-leaf parsley, chopped
Difficulty: Easy | Prep: 10 min | Cook: 45 min | Total: 55 min | Serves: 4 | Dietary: Gluten-Free, Dairy-Free
This is a cosy Sunday tray bake for when you want dinner to sort itself out. Chooki's Zest Chicken Salt gives the chicken and rice that lemony, savoury kick without needing a stack of extra bits.
- 5 bone-in chicken thighs, skin on
- 1 cup jasmine rice, rinsed
- 1 1/2 cups gluten-free chicken stock
- 1 small brown onion, finely diced
- 2 garlic cloves, crushed
- 1 lemon, zested then sliced
- 1 cup frozen peas
- 1 tablespoon olive oil
- 2 teaspoons Chooki's Zest Chicken Salt
- 1/4 cup flat-leaf parsley, chopped
Step 1: Season
Heat the oven to 200°C. Toss the chicken thighs with olive oil, lemon zest, and Chooki's Zest Chicken Salt until the skin is well coated.
Step 2: Build
Tip the rice, onion, garlic, stock, and peas into a 30 x 20cm baking dish. Stir once, then sit the chicken on top with the skin facing up and tuck the lemon slices around it.
Step 3: Bake
Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the rice is tender and the chicken is cooked through.
Step 4: Rest
Rest for 5 minutes, scatter over parsley, then spoon the rice up from the crispy edges of the tray.
Tip: If the rice looks a bit dry after the foil comes off, splash in 2 tablespoons of hot stock before the final bake.
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